Mini Hasselback Cornish New potatoes

  • Mini Hasselback Cornish New potatoes
Season
Spring/Summer
Skill level
Novice
Preparation Time
20 minutes
Cooking Time
40 minutes
Serves
Serves 4-5
Categories

These diddy little Hasselback potatoes are much quicker to cook that their full-sized buddies. Rest each potato in the bowl of a spoon to make the cuts so that you don’t slice all the way through.

Ingredients

  • 20 Cornish New potatoes
  • 50g butter
  • 4 cloves garlic, crushed
  • Salt and black pepper to season
  • 40g fresh parmesan, grated

For the dip

  • 3 tbsp double cream
  • 1 tbsp lemon juice
  • 1 tbsp chives, finely chopped

Method

  1. 1For the dip mix the double cream with the lemon juice until the cream thickens then stir in the chives. Serve this on the side.
  2. 2Preheat the oven to 200oC (fan 180oC).
  3. 3Make several cuts along each potato but not all the way through. Put them cut side up on a baking tray.
  4. 4Put the butter and garlic into a pan, season, then warm through until the butter is melted.
  5. 5Brush the butter and garlic mixture over the potatoes and roast them in the oven for 20 minutes.
  6. 6Sprinkle with parmesan, then pop them back in the oven for a further 15 - 20 minutes until the parmesan has melted and the potatoes are golden.